食品中酚类和芳烃形成的气相色谱-质谱研究（作者译）

[Gas chromatographic-mass spectrometric investigations on the formation of phenolic and aromatic hydrocarbons in food (author's transl)].

作者信息

Tressl R, Kossa T, Renner R, Köppler H

出版信息

Z Lebensm Unters Forsch. 1976;162(2):123-30. doi: 10.1007/BF01274254.

Abstract

Phenolic compounds and aromatic hydrocarbons are components in many foods and often typical flavoring substances for example of roasted and smoked products. They are also of toxicological importance. By means of model reactions we have investigated their formation by thermal fragmentation of cinnamic, p-coumaric, ferulic and sinapic acids. The products of these reactions were determined by gas chromatography and identified by mass spectrometry or infrared spectroscopy. Product ratio and mass spectra are given. Barley was roasted in a similar manner, and the components formed were identified. Column chromatography and preparative gas chromatography were used for preliminary separation.

摘要

酚类化合物和芳香烃是许多食物中的成分，并且常常是例如烘焙和烟熏产品的典型调味物质。它们在毒理学方面也具有重要意义。通过模型反应，我们研究了肉桂酸、对香豆酸、阿魏酸和芥子酸热裂解形成它们的过程。这些反应的产物通过气相色谱法测定，并通过质谱法或红外光谱法进行鉴定。给出了产物比例和质谱图。以类似方式烘焙大麦，并对形成的成分进行了鉴定。柱色谱法和制备气相色谱法用于初步分离。